• Mix maida and corn flour, and slowly add water to form thick batter. • Coat the cauliflower florets in the batter, and deep fry until crispy. Drain and set aside. • Heat wok on high flame, add Ching's Manchurian Sauce and ½ water and bring to boil then simmer for 2 minutes. • Mix 1 tbsp corn flour with 4 tbsp water and add to thicken sauce. • Add the fried cauliflower pakoras, and simmer for 1 more minute • Serve hot, garnished with fresh coriander, and enjoy!

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